In the north of India, on the southern slopes of the Himalayas, around the town of Darjeeling tea gardens at altitudes up to 2000 meters before the Himalayan mountain massif of Kanchanjanga with over 8500 meters.
The tea plants here have a slow growth, and the leaves develop b an intense sunlight, a very flowery, delicate tea flavor and rich in content.
The tea leaves are picked by hand and processed in Darjeeling, exclusively on orthodox manner (withering, rolling, fermenting, drying).
For 100g Darjeeling tea leaves about 2000 must be picked by hand. In other regions is often three times the amount harvested.
These are the ideal conditions for a delicious tea variety with unique character and flavor, The Darjeeling top varieties are called " the champagne of teas " called.
Each Darjeeling tea gardens has its location in the mountains, the soil and plants grown by the type of character. A high quality is produced in Darjeeling from the China tea plant. This tea is delicate flowery, nutty, round taste. Mid-80s, the tea plant with vegetative propagation (clonal) were cultivated on some tea fields. The quality of these tea plants developed a new, very fragrant and rich full flavor profile. From the Assam plant hybrids with larger leaf teas are made the standard.
The subtle flavor of Darjeeling tea is unique, diverse and varies not only with the season, but from week to week, day to day, depending on the temperature and humidity of the day of harvest, and plant type and location of plantings, whether the hills to the south, north, east, or west facing. The tea of any picking transition Has a unique character and flavor through the production process. Is an unfortunate development in Germany, only offer cheap one-two-standard varieties Darjeeling and thereby ignore the magnificent diversity of quality Darjeelingtees.
Of each Darjeeling plucking the quality is repeatedly sampled. Thus, the tea garden or his agent in Calcutta tea metropolis has an asking price for each plucking. The Teemuster are then sent to potential customers around the world. In Teeimportfirmen the tea will be tried again and the importer gives the garden or the broker a certain price he is willing to pay for a certain quality. The prospective buyer with the highest bid gets the contract.
Darjeeling first flush
Preparation for first flush Darjeeling
The fine aromatic first flush - Darjeeling should be very carefully measured. 1 liter of fresh, soft water, about 90 ° to 95 ° C hot about 10g to 12g tea leaves (about 4-5 teaspoons) pour and leave for 2 to 3 minutes. Leave the pot open.
Darjeeling second flush
The summer harvest is the culmination of the crop year in Darjeeling. Due to the longer growth period after hibernation, the stronger and prolonged exposure to sunlight, and the higher temperatures, the tea bushes have developed more strength and flavor. Second flush Darjeeling tea is mellow and full-bodied in taste which develops as Muscatell-flavor of premium varieties. The tea infusion is darker than at first flush Darjeeling
Preparation for second flush Darjeeling:
1 liter of fresh, soft water boil, about 10g to 12g tea leaves (4-5 teaspoons) pour and let stand for 3 to 4 minutes. Cover the pot
After the monsoon rains in the fall, the autumnal Darjeeling is harvested as the last plucking before the winter break. This tea has a sweet and spicy flavor and has relatively little tannin. The preparation is like second-flush Darjeeling
Darjeeling between and Regentees
Between these times there is a main harvest in May between Darjeeling with floral-spicy taste. During the monsoon rains are Regentees harvested, usually of lower quality.